Mr. Chow’s Minced Chicken Lettuce Wraps

Store bought or restaurant ordered versions of lettuce wraps are usually
full of preservatives and loaded with salt.  This recipe allows you to have
all the amazing taste and benefits without the added junk.  They are full
of protein and are a meal in themselves!  Substitute the iceberg lettuce
for a dark green leafy lettuce such as romaine (loaded with vitamins A and
K) and you can ramp up the nutrition in this tasty dish.


Neutral Oil (canola, grapeseed, or safflower)
1 lb. ground chicken
Coarse sea salt
Freshly ground pepper
1 yellow onion, finely diced
4 garlic cloves, finely minced
2 tbsp ginger, finely minced
2 small carrots, finely diced
1/2 cup lotus root (optional)
1 Cup Hoisin Sauce (divided)
1 head bibb lettuce or iceberg (Romaine works too)
2 scallions, thinly sliced
Cilantro, minced

— Heat a few tablespoons of oil in a heavy skillet over medium-high heat.
Add the chicken along with a healthy pinch of salt and pepper. Cook
stirring occasionally to break up the chicken. Cook until the liquid has
released and then evaporated, about 10-15 minutes.

In another pan, heat some oil over medium-high heat. Add the onion, garlic,
and ginger. Cook and stir until it begins to soften, about 5 minutes. Add
the carrots and lotus root along with pinch of salt, and cook until the
carrot softens, about 10 minutes. Combine with the chicken. Add 1/2 cup
Lee’s Hoisin and 1/2 cup water. Stir and cook for 1-2 more minutes.  Place
spoonfuls in lettuce wraps. Thin remaining Lee’s Hoisin sauce with water
and drizzle over the wraps. Top with cilantro and scallions and sriracha if
you like.

Mindy Greenberg
Certified Nutrition Coach

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